Simple greens are always wonderful for a Spring Dinner. These were purchased from a local farmer at a Farmer’s Market this last weekend. Add a little avocado (always good), some cherry tomatoes, and a few blueberries and you have a delicious salad. I like the Italian way with dressing, but use Champagne Vinegar instead of Balsamic, as it is a little lighter. I add a teaspoon or so of the best Olive Oil I can find. Perfection with a little freshly grated Regiano Parmesano added on the top.
*Note: I try to buy Regiano Parmesano that has the rind on two of the sides, as it has much more flavor closer to the rind. I grate it right before serving, so the flavor is fresher. I keep the rind in the freezer and throw into soups for additional flavor, just pulling out what remains before I serve. I noticed our local gourmet grocery store has started selling the rinds.
Tonights main course was a recipe I found in the newest edition of Skinny One Pan Dining. Almond crusted Chicken with Fresh Spinach. It was a delight!
A couple of tips. Start the pan very hot, then lower temperature, so it does not burn, but is cooked all the way through. I used Glutton Free Panko and put it with the Almonds and the Rosemary in my little blender, so they were all the same size.
Rosemary grows like a weed in the Pacific Northwest, so I have it several places in my garden and on my deck in my potted herb garden. I just added another pot this weekend, so I could Dill and Mint.
Take it from me, do NOT plant mint in your yard, as it will take over your yard. I did this one of my first houses and it took over the whole side of the house, sort of like bamboo, or Creeping Jenny.